Slow Cooker Buffalo Chicken Dip

This spicy slow cooker buffalo chicken dip is easy to make and is a crowd favorite!

5 from 10 votes

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Course: Dips and Spreads

Cuisine: American

Prep Time: 10

Cook Time: 2

Total Time: 2 10

Servings: servings

Author: Jennifer Stewart

In a 3 or 4 quart crock pot bowl, combine the cream cheese, ranch dressing, shredded chicken, sour cream, hot sauce, and half the shredded cheese.
Stir to combine.
Top with remaining shredded cheese.
Cover and cook on low heat for 2-3 hours, stirring occasionally.
When ready to serve, turn to warm, garnish with blue cheese crumbles and chopped parsley.
Either transfer to a serving bowl or keep on warm setting in slow cooker.
Serve with crackers, cucumbers, or celery sticks.

Do not use raw chicken in this recipe. It needs to be cooked.
Shred cooked chicken easily using the paddle attachment on a stand mixer.
I like to use rotisserie chicken for more flavor.
Be sure the cream cheese is very soft. If not, wait about 30 minutes after heating and stir again to evenly mix.
Mix all the ingredients in a large bowl and then transfer to the slow cooker bowl.
Use a crock pot liner for easy clean up!
Use hot sauce or wing sauce if you prefer.
If it's too thick, thin with a little chicken broth.
You can cook this for 3-4 hours on low, just be sure to stir it often so avoid burning.
Transfer to a large pan and place on indirect heat on a grill if outside.

Recipe adapted from Soulfully Made.